October, the month where chilly crisp mornings are a favourite, walking through crunchy leaves and of course Halloween, but what does Mother Nature have to offer-up this month.
Here’s a quick guide to some of the tasty, fresh fruits and veg you can pick up this month.
Of course we had to start with this versatile orange squash. Perfect in pies, satisfying in soups and definitely great for carving.
Head to local farm shops such as Farmer Jacks where you can pick up ornamental and edible varieties. Why not try our pumpkin pie recipe this season… scroll down.
Apple and Blackberries
Apple trees all across the Island are laden with this juicy fruit. Perfect for snacking on or as part of a crumble. Wander the countryside and forage the hedgerows for blackberries, the perfect partner to apples in an autumn warming pud. Just add lashings of custard or Briddlesford cream. Yummy.
Coming to the end of their season, pick up the last of the runner beans. Delicious simply boiled with a smidge of salt, they are a welcome addition to any dinner.
Mushrooms are popping up all over, but unless you know what you’re looking for we wouldn’t recommend walking through the countryside and foraging for them. There are plenty of edible ones around, why not give Island Wild Food a follow on Instagram and see about her latest foraging courses.
These tart little blue coloured berries adorn hedges along many an autumn walk. 2019 seems to be a bumper year for sloes with, what seems, more around than usual and larger. Take a tupperware pot and fill up ready to make our Christmas sloe gin!
- 450 g sloes
- 225 g caster sugar
- 1 litre gin (you can always use Mermaid Gin)
- Sterilise a large jar
- Prick the skin of the sloes all over with a clean needle and place in the jar
- Pour in the sugar and gin, seal and shake well
- Store in a cool, dark place and shake every other day for seven days
- Thereafter, shake once a week for at least two months
- Strain the sloe gin through a muslin cloth into another sterilised bottle
- 750 g Farmer Jacks pumpkin peeled (deseeded and cut into chunks)
- 350 g sweet shortcrust pastry (Time saving tip: buy rather than make your own)
- 140 g caster sugar
- ½ tsp salt
- ¼ tsp nutmeg
- 1 tsp cinnamon
- 2 Brownrigg Farm eggs (beaten)
- 25 g Briddlesford butter (melted)
- 175 ml Briddlesford milk
- 1 tbsp icing sugar
- Pop the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer until tender (15-20 mins usually does it). Drain the pumpkin and let it cool down.
- Preheat oven (180C, 160C fan, gas mark 4)
- Roll out the pastry and place in a lightly greased spring tin and chill for 15 minutes.
- Lightly prick the pastry,and line with parchment and baking beans (rice will work if you don’t have these)
- Bake for 15 minutes then remove the beans/ rice and parchment. Cook for 10 more minutes until golden, then leave to cool.
- Turn the oven up to 220C, 200C fan, gas mark 7
- Sieve the pumpkin into a bowl.
- Mix the sugar, salt, nutmeg and ½ teaspoon cinnamon in a separate bowl then stir in the eggs, butter and milk. Add this to the pumpkin and pour the mixture into the pastry tin.
- Cook your pie cook for 10 minutes, then turn the temperature down to 180C, 160C fan, gas mark Bake for 35-40 mins or until the filling has just set.